1 pkg. dry yeast
2 c. warm water
3/4 c. butter, melted or oil
4 c. self-rising flour
1 egg, beaten
1/4 c. sugar

Dissolve yeast in warm water. Mix all ingredients together. Leave in refrigerator for 2 hours. Fill greased muffin pans 2/3 full.

Bake at 350°F for 20 minutes.

Note: Flour should not be sifted.

Dough may be kept for approximately 1 week.